Directions: |
Directions:For every two cups of Robin Hood flour, use 4 eggs. Beat eggs first, and then stir into flour to make dough. Knead dough for quite some time. Knead with fingers and make sure there are no lumps.
Rub olive oil over large cutting board so dough will not stick
Roll dough into long tubes, like worms, about as thick as a pencil, 1/2" thick, and about 6" long
Cut these rolls into 1/2" long pieces with sharp knife smeared with oil so they won't stick to it.
Pour 1/2" deep canola oil into high sided frying pan
Heat over low to medium heat- Do not make oil so hot it will burn (turn dark) or smoke.
Drop individual dough pieces into oil- once in, stir constantly. Turn over all white pieces as they begin to brown so they will be even. Pay very close attention to it- dont walk away or it will burn.
Once LIGHT brown, remove with slotted spoon. If they become too brown, they will be too hard.
Dry out on colander with paper towel and drip pan underneath.
After bits have cooled, mix with honey, chopped Hershey bars, sprinkles. DO NOT HEAT or refrigerate- serve at room temp.
You can make dough balls ahead of time and place in a sealed brown paper bag with paper towel for up to a few months- do not refrigerate. You can also freeze the balls. If you freeze them, wrap in paper towel and place in paper bag. Mix them with honey and other ingredients the day you serve them. |
This recipe for Pignolata (Benulata) is from